Radishes w Tarragon Beurre Blanc

Serve Beurre Blanc and salt in small individual dishes for dipping. Cook shallot in 1T butter in small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to 1/4 c. Reduce heat to low and whisk in remaining 5T butter, 1 piece at a time, lifting pan occasionally to cool mix and add each piece of butter before previous one has completely melted. Whisk in juice, tarragon and salt and pepper to taste.

Shallot   0.25c minced
Butter   6T unsalted
Wine, White   0.5c dry
Lemon Juice, Fresh   1tsp
Tarragon   2 tsp fresh, chopped
Radishes   30 w tops
Salt Kosher